Skip to content
Loading map…

R. F. Staples School - Cafeteria

10015 104 Street Westlock AB T7P 1T8 · Food - General

Official record from Alberta →

Inspection summary

R. F. Staples School - Cafeteria has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on September 10, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 16, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on January 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy were observed greasy and floors under the cooking line were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator run out of bleach. Ensure that the dining tables and other food contact surfaces be properly cleaned and sanitized with an approved sanitizing solution on a regular basis.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some dry mouse droppings were observed on the floor at the dishwashing area. Proper cleaning and sanitizing must occur at the affected area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottled water were stored on the floor directly. Ensure that they be stored 6'' above the floor to ease the cleaning. Filters in the canopy were observed greasy and floors under the cooking line were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bottled water were stored on the floor directly. Ensure that they be stored 6'' above the floor to ease the cleaning. Filters in the canopy were observed greasy and floors under the cooking line were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw juicy meats were observed being stored on the top of the ready to eat meat in the freezer as meat blood was clearly seen in the container. Ensure that ready to eat foods be always stored on the top and raw meats be always stored at the bottom to prevent any potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizzas were left at room temperature. One staff was required to place the pizzas in the oven for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy were observed dusty. Ensure that filters be removed and cleaned on a regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The filters in the canopy were observed dusty. Floors under the cooking line were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.
  10. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website